Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly) Recipe
This cozy gluten-free and vegan-friendly pecan pie baked oatmeal blends warm cinnamon, vanilla, maple, and crunchy pecans into a delicious, hearty breakfast perfect for meal prep and family enjoyment.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Baked Oatmeal
- 2 cups rolled oats (certified gluten-free, if needed)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups unsweetened almond milk
- 1/4 cup pure maple syrup
- 1 egg or 1 chia or flax egg (for vegan option)
- 2 tablespoons vegan butter or coconut oil, melted
- 1 1/2 teaspoons vanilla extract
Pecan Topping
- 2 tablespoons butter or vegan butter
- 1/4 cup pure maple syrup
- 1 cup pecans, roughly chopped or whole
Instructions
- Preheat & Prep: Preheat your oven to 350 degrees F. Grease a 2-quart baking dish such as an 8×8 or 9×9 inch pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt until evenly distributed.
- Add Wet Ingredients: Pour in the almond milk, maple syrup, egg or chia/flax egg, melted vegan butter or coconut oil, and vanilla extract. Stir well to create a uniform batter, then pour this mixture into your prepared baking dish.
- Make Pecan Topping: In a small saucepan over the stovetop or using a microwave-safe bowl, melt the butter with the maple syrup. Add the pecans and stir to thoroughly coat them in the syrup mixture. Spread this pecan topping evenly over the oatmeal batter and smooth it out with a spatula.
- Bake Oatmeal: Bake in the preheated oven for 35-40 minutes or until the oatmeal has puffed up and the top turns a golden brown. Remove from the oven and allow to stand for about 5 minutes before serving.
- Serve & Store: Enjoy immediately or cover and refrigerate for 2-3 days. To reheat, warm in a 350-degree oven for 10 minutes or microwave briefly with a splash of milk for added moisture.
Notes
- To make this recipe vegan, substitute the egg with a chia or flax egg and use vegan butter or coconut oil.
- You can use either whole or chopped pecans based on your texture preference.
- This baked oatmeal can be stored in the refrigerator for up to 3 days and reheated as needed.
- Adding a splash of non-dairy milk when reheating helps maintain moisture and creaminess.
- Ensure oats are certified gluten-free if you require a strictly gluten-free meal.
